Golden Pheasant Curry
This Golden Pheasant Curry Recipe is a mild Indian curry with tender bites of pheasant breast simmered in a rich, creamy tomato sauce infused with aromatic spices. Served over white rice, this one-pan curry comes together in less than 30 minutes.
Servings: 4 people
Ingredients
- 1 ½ pounds pheasant breast (from 2 birds), cut into 1-inch pieces
- kosher salt
- black pepper
- 1 ½ Tablespoons mild curry powder
- 1 Tablespoon ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- ½ teaspoon turmeric
- ½ teaspoon sugar
- 1 large yellow onion, diced
- 2 teaspoons minced garlic
- 2 teaspoons minced fresh ginger
- 1 cup chicken broth
- 1 14.5 ounce can diced tomatoes
- 1 13.5 ounce can coconut milk
- 2 Tablespoons tomato paste
- 2 cups fresh spinach
- ⅛ teaspoon crushed red pepper flakes (optional)
Instructions
- Place the pheasant meat in a bowl. Sprinkle with ½ teaspoon salt and ¼ teaspoon black pepper, then toss until all pieces are evenly coated.
- In a separate small bowl, combine 1 teaspoon salt, ½ teaspoon black pepper, the curry powder, ground coriander, ground cumin, paprika, turmeric, and sugar. Set aside.
- Add oil to a large skillet over medium-high heat. Add pheasant and sauté until meat is no longer pink on the outside, about 4 minutes. You don't have to cook it all the way through at this point. Transfer pheasant meat to a plate.
- To the same skillet add onion and sauté for about 3 minutes over medium heat.
- Add garlic and ginger and cook for 1 minute, then stir in ½ of the seasoning mix and cook for 1 minute more.
- Stir in chicken broth, diced tomatoes, coconut milk, and tomato paste. Simmer for 10 minutes, stirring often.
- Now stir in spinach, cooked pheasant, remaining ½ of the seasoning mix and simmer for 2 more minutes.
- Sprinkle with crushed red pepper if so desired and serve over cooked white rice.
